Blue Cheese - Wedge Salad

Blue Cheese - Wedge Salad:

(serves 4)

1 large iceberg lettuce head (quartered)

2 medium red tomatoes, seeded and diced

1/2 cup crispy bacon bits (about 6 slices)

1/4 cup blue cheese crumbles

1/4 cup chives, finely chopped

Blue Cheese Dressing:

1/2 cup buttermilk
1/2 cup lite mayo

1/2 cup crumbled blue cheese

1/2 tsp soy sauce
1 tbsp lemon juice
1 tsp garlic, minced

1/4 tsp kosher salt

1/2 tsp black pepper

Preparing the dressing: In a food processor blend the buttermilk, mayo, soy sauce, lemon juice, garlic, salt and pepper until smooth. Next add the blue cheese and pulse until cheese is incorporated but dressing is a little chunky. Pour the mixture into a serving bowl and set aside.

Assembling the salad: Cut your lettuce head into four wedges. Rinse each wedge under cold water. Place them onto a towel to dry. While the lettuce is drying, cook the bacon until crispy and place them on to a paper towel to cool. Once the bacon has cooled, chop the bacon into tiny bits and set aside.

Next, slice the tomatoes in half, seed them, and dice them into small pieces. Then finely chop the scallions and set aside. 

Place each wedge onto a salad plate. Pour the dressing over each wedge. Then evenly sprinkle the tomatoes, bacon, chives and blue cheese crumbles over the wedges and serve.